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5 from 2 votes

Easy Rice and Okra

This Easy Rice and Okra dish is so flavorful and delicious. Once you’ve tasted it, you’ll never look at okra the same way again!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: Rice and Okra Recipe
Servings: 4 servings
Calories: 608kcal
Author: Tania Sheff

Ingredients

  • 3 tbsp. olive oil
  • 1 small onion, diced
  • 1 medium bell pepper, diced
  • 3 garlic cloves, minced
  • 1/3 cup scallions, chopped
  • 1/3 cup parsley, chopped
  • 1 tsp. dried Italian herbs
  • 1 tsp. turmeric powder
  • 1/4 tsp. red pepper flakes
  • 2 cups basmati rice
  • 8 oz. coconut milk
  • 3 cups vegetable stock
  • 10 oz. okra, cut into pieces

Instructions

  • Saute the onions with olive oil for a few minutes over medium heat. Then add the bell pepper and garlic and cook for 2 more minutes, until the vegetables begin to soften.
  • Add the scallions, parsley, dried herbs, turmeric, and red pepper flakes. Cook for 1 minute, mixing to incorporate.
  • At this point, add the basmati rice and cook it for 2 minutes.
  • Add the coconut milk and vegetable stock. Bring it to a boil and then add the okra on top. Reduce the heat to low, cover with a lid, and cook for 15 minutes.
  • Open the lid, stir (add salt, if needed), cover again, and then cook for 5 more minutes. Let it sit for 10-15 minutes before serving.

Video

Notes

ABOUT VEGETABLE STOCK

You’ll notice in the video that I am using vegetable stock paste and water. I buy this Better Than Bouillon Vegetable Paste and it’s absolutely the best. It contains salt, which is why I am not using any in this recipe. You can use store-bought or homemade vegetable stock instead. If you don’t have it on hand, water can also be used.

HELPFUL TIPS & TRICKS

Use the right rice. Basmati works best for this recipe. Other long-grain rice varieties can also be used, but not medium or short-grain rice. This is because they would get stuck together as they cooked.
Don’t stir too often. Once you add the liquids to the rice, don’t stir it. Make sure you are using low heat and a tight lid. Open the lid once after 15 minutes, stir gently, cover with the lid again, and cook for another five minutes.
Let it rest. Once the dish is ready, it might be tempting to start eating. But allowing this dish to rest will result in fluffier rice and will ensure the rice is properly cooked.

Nutrition

Calories: 608kcal | Carbohydrates: 89g | Protein: 10g | Fat: 24g | Saturated Fat: 13g | Sodium: 730mg | Potassium: 587mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1927IU | Vitamin C: 57mg | Calcium: 122mg | Iron: 4mg